Yam and Apple Soup

Cozy up with a warm bowl of Yam and Apple Soup, a velvety blend of sweet yams and tangy apples elevated with hints of cinnamon and nutmeg. This comforting vegan soup features a luscious base of unsweetened coconut milk and a savory punch from sautéed onions and garlic, all simmered together in rich vegetable stock. Perfectly balanced between sweet and savory, it’s a delightful choice for fall evenings or holiday starters. Quick to prepare in just under an hour, this dairy-free and gluten-free dish is garnished with fresh parsley for a bright, herbal finish. Serve it as a hearty appetizer or a light meal that’s sure to impress!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized (about 1 pound total) yams
• 2 medium-sized (preferably tart like Granny Smith) apples
• 1 medium-sized (diced) yellow onion
• 2 cloves (minced) garlic
• 4 cups vegetable stock
• 1 cup unsweetened coconut milk
• 2 tablespoons olive oil
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 2 tablespoons (for garnish, optional) chopped fresh parsley

Directions

Step 1

Peel and dice the yams into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Step 4

Add the diced yams, apples, cinnamon, nutmeg, salt, and black pepper to the pot. Stir to coat the yams and apples in the spices.

Step 5

Pour in the vegetable stock and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and cook for 20 minutes or until the yams are fork-tender.

Step 6

Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend it until smooth, then return it to the pot.

Step 7

Stir in the coconut milk and heat the soup over low heat for 2-3 minutes to warm through. Adjust the seasoning with additional salt or pepper if needed.

Step 8

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2619 grams (2619.0g)

Amount per serving	% Daily Value*
Calories	1965

Total Fat 42.60g	55%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4754mg	207%
Total Carbohydrate 377.50g	137%
Dietary Fiber 59.20g	211%
Total Sugars 62.50g
Protein 33.60g	67%

Vitamin D 0IU	0%
Calcium 870mg	67%
Iron 13mg	73%
Potassium 10620mg	226%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 6.6%

Carbs: 74.5%